Nov 3, 2019

Homemade Salted Caramels

I am very excited about these homemade salted caramels. They are just as delicious as the caramels you'll find in a gourmet candy shop. They are so unbelievably tasty!

homemade salted caramels



I've been totally intimidated about making candy. For example, what the heck is "hard ball stage?" How is it different than "soft crack stage?" How do these caramels end up chewy while this pecan brittle ends up crunchy?

I guess it's all about what the candy looks like when you drop a bit of it into cold water. Here's a little bit of candy making science. Thank goodness someone invented the candy thermometer (affiliate link).

Fortunately, these caramels are a lot easier than they sound as long as you pay attention. In fact, you'll look like a rock star for very little effort. Just don't skip the corn syrup in this recipe. It really helps in keeping the candy from not crystalizing and adds a lot of flexibility when you make mistakes.

homemade salted caramels wrapped in wax paper



Bottom line: This candy is delicious, and reminiscent of what you might find in a fancy candy store. When I'm ready to take my candy making "skills" to the next level, I might actually coat these in chocolate and sprinkle them with salt. In the meantime, I'm so happy with how these turned out.

Actually, the most tedious part was individually wrapping them, mostly because I wanted to eat every other one. I offered some to my grandsons and they approved.

Me: Do you like caramels?

Grandson: Yes!

Me: These are kind of chewy. Is that okay?

Grandson: Yes! That's the way I like it!

Me: I made these.

Grandson: You did?

Me: Yep!

Grandson: You wrapped these too?

Me: Yep!

Grandson: (after tasting one) Can I have five more?

They also thought the sea salt on top was sugar, which made them extra appealing.

Easy Homemade salted caramels


Tips for making homemade caramels:


First, if you are new at candy making, pull the pan off of the heat at about 200 degrees F. before stirring in the rest of the ingredients. This will give you a little leeway.

Second, be sure to have a candy thermometer that you can clip to the side of the pan. You don't have to get all fancy or digital. Plus, the thermometer will also come in handy for deep frying.

Third, be sure to have the pan your are going to pour the cooked caramel into all prepped and ready before you begin.

Finally, the main thing to keep in mind is that the higher the temperature your candy reaches, the harder the candy will end up.



Easy Candy Recipes


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Homemade Salted Caramels Recipe


Homemade Salted Caramels Recipe
Yield: 24 servings
Author:
I am very excited about these homemade salted caramels. They are just as delicious as the caramels you'll find in a gourmet candy shop. They are so unbelievably tasty!

ingredients:

  • 1 cup heavy cream
  • 1/3 cup light corn syrup (you can also use dark corn syrup or a combination of both light and dark)
  • 2 tablespoons of honey
  • 1 cup sugar
  • 1/4 tsp Kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 tsp vanilla
  • Fleur de Sel to taste

instructions:

How to cook Homemade Salted Caramels Recipe

  1. Line an 8 by 8 inch cake pan with a 8 inch by 16 inch piece of parchment paper, so that it will hang over the sides of the pan on both sides. Spray the parchment and the pan with spray oil.
  2. In a large saucepan, combine the cream, corn syrup, honey, sugar, and salt.
  3. Bring the mixture to a boil over medium low heat, stirring constantly.
  4. Once the mixture is boiling, clip a candy thermometer to the side of the pan, continue to cook until the mixture reaches 244 degrees F, stirring frequently. This should take about 15 minutes.
  5. Remove the pan from the heat and add the butter and vanilla. Stir until smooth and then quickly pour the mixture into the prepared cake pan. Sprinkle with the sea salt.
  6. Let the pan sit undisturbed for about 3 hours.
  7. Lift the caramel out of the pan with the parchment paper. With a large, sharp chef's knife, cut the caramel into 1 inch by 1/2 inch pieces.
  8. Wrap each piece with wax paper. Store in an airtight container for up to one month. As if it could last that long....
Calories
93.31
Fat (grams)
4.55
Sat. Fat (grams)
2.88
Carbs (grams)
13.66
Fiber (grams)
0.00
Net carbs
13.66
Sugar (grams)
13.66
Protein (grams)
0.30
Sodium (milligrams)
30.10
Cholesterol (grams)
13.75
caramels, homemade candy
Dessert, candy
American

Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator
This recipe was adapted from the blog Scientifically Sweet.


18 comments:

  1. These caramels really look very tasty!

    ReplyDelete
  2. Oh, this is too good! I AM SCARED OF CANDY TOO! Hard ball? Soft ball? I even tried it, I did all the tricks, and .... disaster. Even the thermometer fooled me once, because I failed to cool the thing fast enough and my caramel went passed its prime beauty, turned slightly bitter.

    Your candy looks worthy of a Parisian bakery!

    ReplyDelete
    Replies
    1. Thank you Sally! I would think a scientist would have no problem! xoxo

      Delete
  3. They look great! I'm embarking on them now. I highly doubt I'll wrap each one but we'll see :)

    ReplyDelete
    Replies
    1. Can't wait to see! If you don't wrap them, place wax paper between the layers of candy. They do stick together.

      Delete
  4. Hi Karen, nice touch wrapping the caramels like that, these look delicious. I have had so much trouble with caramel, I guess practise makes perfect.

    ReplyDelete
  5. I can't wait to make these caramels! They sound and look amazing. Also, your photos are gorgeous... I can't stop my mouth from watering!  I would be honored if you checked out our conference and affiliate program.  We need awesome bloggers like you! http://www.foodbloggingconference.com/become-an-affiliate/

    ReplyDelete
  6. I made homemade caramels last year for the first time and was totally scared but it was super easy. I love that you added salt!

    ReplyDelete
    Replies
    1. They definitely are easy and the most tedious part is wrapping them!

      Delete
  7. I have such fond memories of homemade caramels. But, I have always been too intimidated to try making them. You make it sound so easy.

    ReplyDelete
  8. Caramels are my weakness! I must make these!

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  9. These look delicious! And I was told in no uncertain terms I need to make salted caramels this season!

    ReplyDelete
  10. My grandmother made these and twisted them into waxed paper too. I always knew it was Thanksgiving when these appeared.

    ReplyDelete

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